Fit surface sanitation into the complete food-safety system

Food-contact context changes the review

A product intended for a non-living surface is not automatically appropriate for every food-contact surface. Confirm the setting, surface, rinsing, residue and use restrictions on the Canadian authorization and current label.

A substance used directly on food follows a different analysis from a surface biocide used on processing equipment or premises.

Build the program around the process

CFIA guidance asks food businesses to define who, where, what, when and how for cleaning and sanitation. The procedure should address equipment disassembly, soils, tools, chemical controls, food and packaging protection, sequence, reassembly and pre-operational release.

Keep evidence and corrective action together

Records should identify work completed, responsible personnel, chemicals used, relevant process conditions, timing and verification. When a result is unacceptable, the program needs a documented response, disposition decision and review of the underlying cause.